The feisty flavour and fresh crunch – but none of the fuss. Succulent ostrich, pan fried with herbs and spices, tossed with green beans, and sauced up with sesame oil, tamari, and honey. Pickled ginger, lime, and sriracha bring that wow factor!
Super Quick Ostrich Stir Fry
Super Quick Ostrich Stir Fry
with tamari, cashew nuts, fresh lime & pickled ginger
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cashew Nuts
- Green Beans
- Lime
- NOMU Oriental Rub
- Onion
- Ostrich
- Ostrich Strips
- Pickled Ginger
- Shredded Red Cabbage & Julienne Carrot
- Sriracha
- Tamari-Sesame Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 4-5 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 1 lime wedge. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
Cashew Nuts - 10g
Green Beans - 100g
Onion - 1
Ostrich Strips - 150g
NOMU Oriental Rub - 7.5ml
Shredded Red Cabbage & Julienne Carrot - 100g
Tamari-Sesame Sauce - 35ml
Lime - 1
Sriracha - 15ml
Pickled Ginger - 10g
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 2 lime wedges. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
Cashew Nuts - 20g
Green Beans - 200g
Onion - 1
Ostrich Strips - 300g
NOMU Oriental Rub - 15ml
Shredded Red Cabbage & Julienne Carrot - 200g
Tamari-Sesame Sauce - 70ml
Lime - 2
Sriracha - 30ml
Pickled Ginger - 20g
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 2 lime wedges. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
Cashew Nuts - 20g
Green Beans - 200g
Onion - 1
Ostrich Strips - 300g
NOMU Oriental Rub - 15ml
Shredded Red Cabbage & Julienne Carrot - 200g
Tamari-Sesame Sauce - 70ml
Lime - 2
Sriracha - 30ml
Pickled Ginger - 20g
TOASTED CASHEW DELIGHT
Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 6-7 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the ostrich strips and the Oriental Rub to taste. Fry for 3-4 minutes, shifting occasionally. You may need to do this step in batches. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 4 lime wedges. Heat through for 3-4 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
Cashew Nuts - 40g
Green Beans - 400g
Onion - 2
Ostrich Strips - 600g
NOMU Oriental Rub - 30ml
Shredded Red Cabbage & Julienne Carrot - 400g
Tamari-Sesame Sauce - 140ml
Lime - 3
Sriracha - 60ml
Pickled Ginger - 40g
Woolies Products in this dish
